Master Class

The tea that I would categorized under Meisterklasse (Master Class) have all good reason for it. This particular roasted oolong was made by my Taoyuan Master, which deserves this title with absolutely no doubt. What make Oolong so special? Firstly, its different degree of oxidation; secondly, its degree of roast. The art of mastering both crucial processes is certainly no child’s game. It is not only about experience, but the thorough understanding of a tea plant, the weather conditions and most importantly, the sensitiveness of aromas. The nose is the best friend of a tea master.

This Tianxiang Hong Oolong is definitely a unexpected catch during our visit at our Tea-Baking Master Mr. Li. It's been very fortunate to have found this master. For decades, with heart and passion in his work as well as helping other tea farmers in Nantou to find the the natural way (without chemicals) of tea cultivation. This tea is from the same master for our Master Tie Guan Yin and Wood Baked Hong Cha. The raw material is from Guo Xing Village [國 姓 鄉] in Nantou County and were hand-picked in the Summer 2017. This tea is heavily oxidised, though not 100%, and was baked over flame and is completely handmade. Sweet, but not in the caramel-type as it is known in many baked/roasted oolong. It is much fruitier and reminds us immediately of longan fruits. And then there was this floral character which surprised us in every cup over and over again. After a few infusions, the Master presented proudly the name of this teas: Tian Xian Hong Oolong (in German: Red Oolong with a heavenly scent). Yes, a very exceptional Oolong.